Coconut milk cornmeal cake (Brazilian style) Fast2eat

Coconut milk cornmeal cake (Brazilian style) Fast2eat
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It is a breeze to make! You can get this cake in the oven in about 5 minutes―as fast as it takes you to gather the ingredients.

It is super moist, sweet, and full of corn and coconut flavour!

In Brazil, sweet cornmeal cake (Bolo de Fubá) is a staple for breakfast or an afternoon snack with coffee.

Corn cakes are a staple in Brazilian cuisine, especially during the winter festivities. Many recipe variations include cakes made of cornmeal, fresh corn, canned corn, coconut, cheese, guava, etc. The cakes are made with cheese or coconut in some homes for a rich, dense consistency (commonly called Bolo de Fubá Cremoso). Fine ground cornmeal encourages a delicate, light texture in this classic version. You could eat a different corn cake every day and never get sick of it!

Brazilian Cornmeal Cake is similar in texture to cornbread, only sweeter and moister. It contains two of my favourite ingredients: corn and coconut, and this one, in particular, is deliciously creamy.

There could be nothing tastier than this beloved cornmeal cake, a delicious yet straightforward coffee cake usually served either for breakfast or as an afternoon snack, accompanied by a strong cup of coffee.

This recipe is from my Godmother, Regina.

The best thing about this cake is how easy and fast it is to make it from scratch! It’s a dump-and-blend, and no mixer is needed, as most Brazilian cakes use the blender instead. It is pretty much effortless with minimum cleanup.

My family loves this cake, especially my daughter.

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Coconut Milk Cornbread Fast2eat

Coconut milk cornmeal cake (Brazilian style) Fast2eat

Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Making this cake is so easy! When the cake cooks in the oven, it fills the kitchen with a sweet, warm aroma. Delicious, slightly warm, or at room temperature, this Brazilian coconut cornmeal cake is not to be missed. It goes great with a cup of coffee.
Servings: 24 squares


  • 100 g Butter - 1 cup + 2 tbsp
  • 3 cups Sugar
  • 3 Egg
  • 1 ¼ cup Coconut milk
  • 2 cups All-purpose flour
  • 1 cup Cornmeal
  • 1 tbsp Baking powder

Icing (Optional)

  • 1 cup Icing Sugar - or sugar
  • ¼ cup Coconut milk

Instacart is available in the US only at the moment.


  • Using a blender, beat the butter, sugar, eggs, and coconut milk until smooth.
  • Add flour and Cornmeal to a Large Mixing Bowl. Stir with a whisk to combine. Then add the mixed liquid through the flour mixture and whisk until smooth.
  • Add the Baking Powder and slowly mix it.
  • Preheat the oven to 180–190°C (350–375°F). Grease with Cooking Spray and flour a 9-Inch Cake Pan or a Fluted Tube/Bundt Pan.
  • Bake for about 25-40 min (depending on your pan and oven) or until a toothpick or Cake Tester inserted in the centre of the cake comes out clean.
  • Remove from the oven and immediately run a thin knife around the edges to loosen it.
  • Let it cool slightly, about 20 minutes, then turn the cake into a cooling rack or Cake Serving Platter to finish cooling.

Icing (Optional)

  • Add the sugar to a small bowl and gradually whisk in the coconut milk until all the sugar is dissolved and smooth.
  • Note: Add more confectioners' sugar or coconut milk if necessary to make a thick but pourable glaze (it should be a little thicker than you'd think about the consistency of molasses or honey).
  • Spoon the glaze over the top of the cake, letting it drip down the sides.
  • Note: Do it while it is still warm – this way, the cake absorbs the icing.
  • Let the glaze set and allow the cake to cool completely for about an hour before serving.




I use butter, but you can also use coconut oil.
In Brazil, people usually mix a pinch of fennel seeds into the batter. I also like to use walnuts instead.
Brown and white sugar can be used interchangeably in this recipe to taste preference.
You can use regular milk if you don't like coconut milk.
Some people like to add shredded coconut, or cheese, for a moister, richer cake.
You can make this classic cake even more delicious by adding some guava paste (also really popular in Brazil). There is also an option to add guava syrup over it.
Or, if you’re not too keen on going overboard with guava-ness, you can dust some powdered sugar or a mixture of sugar and cinnamon over it!


This cake will stay fresh for a few days, covered at room temperature. However, it will start to stale after that.
If it’s not entirely gone in 2-3 days, wrap it in plastic wrap or place it into a Ziplock bag.
This cake freezes well for up to 3 months. After that, allow it to thaw at room temperature.
You can also warm it in the oven for a few minutes, wrapped in aluminum foil if you prefer the warm cake.

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Course : Appetizers & Starters, Breakfast & Brunch, Desserts
Cuisine : Brazilian
Keyword : "Brazilian", "Cake", "Dessert", "Oven", authentic Brazilian, best cornbread, Brazilian cake, Brazilian Cornmeal cake, Brazilian dessert, Brazilian recipe, Brazilian rice, Coconut Milk Cornbread, Coconut milk cornmeal cake, Coffee cake, Corn Bread with Coconut Milk, Cornbread, cornmeal, Cornmeal cake, Easy, easy cornbread, easy cornmeal cake, Easy Dessert, Easy Recipes, easy-to-prepare, Fast, Quick, quick & easy, quick and easy, Quick Recipes, Sweet, Tea cake


Calories: 257kcal | Carbohydrates: 46g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 38mg | Potassium: 128mg | Fiber: 1g | Sugar: 32g | Vitamin A: 134IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

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